Friday, December 11, 2009

Okay...here it is. The Nix Family's official Southern-style vegan cornbread recipe. This is not a sweet cornbread, and the recipe depends upon its being cooked in a cast iron skillet--Southern style. We love this recipe, and we eat it about once per week. I hope you enjoy it like our family does. Any of you intrepid culinary adventurers out there who share with me a love for modifying recipes, please share your mods with me and tell me how it all came out.

Preheat oven to 400 degrees Fahrenheit. Put a well-seasoned cast iron skillet or cornbread mold with the 2T of butter spread into the oven while it preheats.

In a medium bowl, whisk together the soy milk and vinegar; set aside.

In a very small bowl, mix the egg replacer into 3T of water; set aside.

In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt by hand until everything is evenly-distributed. Add the oil to your soymilk mixture. Whisk (or us a mixer) briskly until it begins to foam (about 2 minutes). Pour the soymilk/oil mixture and the egg replacer into your dry ingredients and mix until everything is well-blended.

Remove the skillet from the oven. Be careful...it's hot! Pour the batter into your prepared skillet. It should sizzle a little bit as it hits the (now melted) butter spread. Bake for 20 minutes and check for doneness with a toothpick. Turn the bread out onto a serving plate and cut into 8 pie-shaped slices. Serve immediately!